As corn season has started, we rush to enjoy fresh corn on the cob or cut and served as Mexican street corn. This is a very tasty side dish, salad or snack.

Vegan Mexican Street Corn

Serving Size: 4


  • 4 cups fresh yellow corn
  • 2 tablespoons vegetable oil or vegan margarine
  • 2 cloves garlic, minced
  • 2 tablespoons soyanaise
  • 1/2 teaspoon red chili flakes
  • 1 bunch coriander or cilantro, cleaned and chopped
  • 1/2 cup spring onions, sliced
  • vegan almond Parmesan*

for the vegan almond Parmesan:

  • 4 tablespoons almond meal
  • 3 tablespoons nutritional yeast
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried lemon grass powder
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon onion powder
  • pinch nutmeg


  1. Cut the corn from the cob.
  2. Heat the oil or margarine in a large pot.
  3. Add the corn to the oil and cook, stirring until the corn is lightly golden brown.
  4. When done, remove from the pot and place in a mixing bowl.
  5. While the corn is still hot, add the minced garlic and mix well.
  6. Allow the corn to cool slightly for a few minutes.
  7. Chop the coriander or cilantro and slice the spring onions
  8. Make the vegan almond Parmesan by mixing the ingredients in a small bowl.
  9. Add the soyanaise to the corn and mix well.
  10. Add the coriander or cilantro and the spring onions.
  11. Add 3 tablespoons of the vegan Parmesan and chili flakes and mix well.
  12. Serve warm or at room temperature with more of the vegan Parmesan sprinkled on top and if you like if very spicy, dust with a pinch of cayenne.